| 刘晓丽1，黄丹2，文莎莎1，刘重阳3 ，刘婷婷3，李琪1，于修烛1.鲜果压榨油茶籽油贮藏稳定性研究[J].中国油脂,2026,51(1):.[LIU Xiaoli1, HUANG Dan2, WEN Shasha1, LIU Chongyang3,
LIU Tingting3, LI Qi1, YU Xiuzhu1.Storage stability of fresh fruit pressed camellia seed oil[J].China Oils and Fats,2026,51(1):.] |
| 鲜果压榨油茶籽油贮藏稳定性研究 |
| Storage stability of fresh fruit pressed camellia seed oil |
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| DOI：10.19902/j.cnki.zgyz.1003-7969.240729 |
| 中文关键词: 鲜果压榨 油茶籽油 原油 初滤油 成品油 贮藏品质 |
| 英文关键词:fresh fruit pressing camellia seed oil crude oil initially filtered oil finished oil storage quality |
| 基金项目:陕西省重点研发计划项目（2025NC-YBXM-154）;陕西省“科学家+工程师”队伍项目（2024QCY-KXJ-079）；陕西省科技创新团队项目（2024RS-CXTD-70） |
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| Author Name | Affiliation | | LIU Xiaoli1, HUANG Dan2, WEN Shasha1, LIU Chongyang3,
LIU Tingting3, LI Qi1, YU Xiuzhu1 | (1.College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi,
China
2.Weinan Chang′anhua Grain and Oil Co. , Ltd. , Weinan 714026, Shaanxi, China
3.Yangling Qinyang Agricultural Technology Co. , Ltd. , Yangling 712100, Shaanxi, China) |
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| 中文摘要: |
| 旨在为鲜果压榨油茶籽油贮藏稳定性的评估提供理论依据，采用鲜果压榨法制备油茶籽原油，并对其进行初滤和精滤得到初滤油和成品油，以传统压榨法为对照，对原油、初滤油和成品油理化指标及有益伴随物含量进行测定，并考察3种油茶籽油常温贮藏180 d过程中上述指标的变化情况。结果表明：鲜果压榨法油茶籽原油理化指标较好，且过滤可提高油茶籽油理化品质;鲜果压榨油茶籽原油的过氧化值低于传统压榨油茶籽原油，次级氧化产物丙二醛未被检出；常温贮藏过程中，鲜果压榨油茶籽油酸值、过氧化值、共轭二烯值和共轭三烯值增加量总体低于传统压榨油茶籽油，鲜果压榨油茶籽油氧化进程较传统压榨油茶籽油慢；鲜果压榨油茶籽原油的生育酚和总酚含量高于传统压榨油茶籽原油，从原油到成品油，鲜果压榨油茶籽油的有益伴随物损失率总体小于传统压榨油茶籽油;在贮藏过程中，油茶籽油中角鲨烯、α-生育酚和总酚含量均呈下降趋势，尤其是总酚，鲜果压榨和传统压榨油茶籽成品油贮藏180 d后总酚损失率均达50%以上。综上，鲜果压榨油茶籽油的贮藏稳定性优于传统压榨油茶籽油。 |
| 英文摘要: |
| Aiming to provide a basis for evaluating the storage stability of camellia seed oil extracted from fresh fruit,crude oil was prepared by fresh fruit pressing, followed by initial and refined filtration to obtain initially filtered oil and finished oil. Using traditional pressed oil as a control, physicochemical indicators and the contents of beneficial accompanying substances in crude oil, initially filtered oil, and finished oil were measured. Changes in these indicators were also examined during 180 d of storage at room temperature for the three types of camellia seed oil. The results showed that the physicochemical indicators of crude oil obtained by fresh fruit pressing were superior, and filtration further improved the physicochemical quality of the camellia seed oil. The peroxide value of crude camellia seed oil from fresh fruit pressing was lower than that of traditional pressed crude camellia seed oil, and the secondary oxidation product malondialdehyde was undetectable. During storage at room temperature, the increases in acid value, peroxide value, conjugated diene value, and conjugated triene value were generally smaller in fresh fruit pressed oil compared to traditional pressed oil, indicating a slower oxidation process in the former. The contents of tocopherols and total phenols in crude camellia seed oil from fresh fruit pressing was higher than that in traditional pressed crude oil. The loss rates of beneficial accompanying substances from crude oil to finished oil were generally lower in fresh fruit pressed oil than in traditional pressed oil. During storage, the contents of squalene, α-tocopherols and total phenols in camellia seed oil showed a declining trend, particularly total phenols. The loss rates of total phenols in finished fresh fruit pressed oil and traditional pressed oil stored for 180 d were both over 50%. In conclusion, the storage stability of fresh fruit pressed camellia seed oil is superior to that of traditional pressed oil. |
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